Tuesday, October 20, 2009

Mom's Shredded Chicken Sandwiches

I think everyone has their own version of these sandwiches. Some people make them with cream of celery soup; some people add saltines to thicken up the mixture. The version I'm sharing today is my Mom's. It's pretty simple, but no less delicious for it. I've been eating this sandwich for as long as I can remember, and it's still one of my favorite comfort foods. As Joe said when I made a batch the other night, "I could eat ten sandwiches and still never have enough of these."

You'll be seeing this on my menu frequently this fall and winter, because these sandwiches are so quick, easy and delicious to prepare, they work great as leftovers, and they remind me of home.

1. Add the chicken breasts to a slow cooker and top with chicken stock. Cover and cook on low for 6 to 8 hours. Shred chicken with a fork and drain most of the liquid.

2. Stir in the cream of chicken soup, sour cream, and milk until desired consistency is reached. Add black pepper and stir to combine, then taste for seasoning and add salt to taste. Continue cooking over low heat for 30 minutes, or until mixture is bubbly. Serve on sandwich buns with American cheese, if desired.

I'm a Midwestern wife and mom who loves to cook and bake. I learned to cook by watching the Food Network, hovering over the women in my family, and reading an ever-expanding collection of cookbooks. For me, cooking is a form of therapy, a way to reflect on my memories and to make new ones. I'm drawn to quick, easy, and balanced meals that my entire growing family will enjoy. If you have questions or comments or just want to chat, you can e-mail me at cassiecraves[at]yahoo[dot]com.